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333 
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MONOGRAPH 



No. 6 



Syllabus on Health 



PUBLIC SCHOOLS OF NEWARK, N. J. 



MnnosrrapVi 



Syllabus on Health 

for the 

Public Schools of Newark, New Jersey 

Grades 1 -6 



,» BOARD OF EDUCATION 

NEWARK, NEW JERSEY 
Adopted October 28, 1920 






LIBRARY OF CONGRESS 

MAY 231921 

DOCUMENT^. L..V.JION 



^-^^ Contents 

e <i Page 

c^ fc=r 

C Introduction 5 

Health Leagues 6 

Purpose and Value of 6 

Organization of 6 

Morning Health Inspection 7 

What Inspectors and Secretaries Record 7 

Individual Inspection 7 

Room Inspection 7 

How to Keep Health Record 8 

Health Association, Organization of 9 

Syllabus lo 

First and Second Year lo 

Tooth Brush Drill 1 1 

Tooth Brush Drill Song 12 

Morning Hygiene Drill 12 

Health Fairies Don'ts 13 

Third Year 14 

Ten Tenets of Good Health 14 

Ten Good Habits of Cleanliness 14 

Ten Things to Think About Clothes 15 

Ten Things to Do with Food 15 

Ten Rules for Sleep 16 

Ten Points about Air 16 

Fourth Year — B Grade 17 

Ten Tenets of Good Health 17 

The Value of Cleanliness 17 

Why We Should Know How to Dress 19 

Why We Should Know How to Eat 20 

Why Sleep Is Necessary .■ 22 

Fourth Year— A Grade 23 

Air and Health 24 

Ten Rules for Exercise 25 

Rules for Polite Manners for Boys 25 

Twelve General Rules for Politeness 26 

Ten Rules for Bathing 26 

Fifth Year— B Grade 2j 

Ten Hints on Digestion 2j 

Why One Should Exercise 28 

Use of Exercise 28 

Abuse of Exercise 28 

Lack of Exercise 29 

The Disposition and What Makes One Agreeable . . 29 



Fifth Year— A Grade 3o 

Twelve General Rules for Politeness 30, see 26 

Rules for Polite Manners for Boys 30, see 25 

Special Rules of Conduct for Girls 30 

Thirteen Rules of Conduct at the Table 31 

Hygiene of Bathing 31 

Twelve Rules for the Care of the Eyes 32 

Sixth Year— B Grade 33 

Digestive System 33 

Explanation of 33 

The Stomach 34 

Digestion in the Stomach 35 

Functions of the Stomach 35 

The Small Intestine 36 

Digestion in the Small Intestine 36 

Absorption 37 

The Large Intestine 38 

Assimilation of Food 38 

Hygiene of the Digestive 'I'racl 39 

How Disease Germs Spread 41 

The Microbe and Disease 42 

Insect Enemies 43 

Sixth Year — A Grade 44 

Hygiene of the Teeth 44 

The Circulatory System 46 

a. The Blood 46 

h. The Heart 47 

c. The Arteries 47 

d. The Capillaries 48 

e. The Veins 48 

Growth and Development 49 

Character Building 50 

First Aid — Fifth and Sixth Gradks 51 

Important Things in First Aid 51 

Shock of Collapse 51 

Bleeding 52 

Bleeding from Nose 52 

Fainting 53 

Wounds 53 

Bruises 53 

Poisons 53 

Broken Bones 53 

Burns or Scalds 53 

Hygiene of the Classroom 55 



Introduction 



The State of New Jersey in the statute for "Compulsory 
Physical Education" provided that parallel with the regular ex- 
ercises and games, correction of posture and instruction in per- 
sonal and community health and safety, be a part of the "Course 
of Study." 

Although in many schools decided progress in health teach- 
ing has of late been made, still on looking broadly over the entire 
field, a condition far short of the ideal is found to exist. In the 
mere matter of personal cleanliness there is in many instances 
much room for improvement, especially in the lower grades. In 
the upper grades under the departmental plan the subject of 
teaching hygiene is almost entirely neglected. The simple and 
fundamental laws of .health are constantly violated because of 
lack of knowledge or of the failure to teach and train pupils in 
correct health habits. 

The importance of teaching hygiene and of exerting an ef- 
fective influence on the formation of right habits of living and 
thinking among children is fully realized. Likewise we know the 
tremendous waste of industrial efficiency caused by indifference 
to and defiance of the common rules and laws of health. It is the 
province of the school to turn out healthy, vigorous boys and 
girls. 



Health Leagues 

PURPOSE AND VALUE OF HEALTH LEAGUE 

Health Leagues and Morning Health Inspections have been 
tried in several of our schools as an experiment. They are not 
mere theoretical schemes of instruction but have proved to be 
practical. Their influence upon the cleanliness of the pupils is 
marked. Their influence in co-ordinating the medical inspection 
of the schools in a practical way with home instruction is invalu- 
able. In other words they have a "follow up" value. Their in- 
fluence towards forming correct habits when children are most 
impressionable cannot be over-emphasized. In fact, they help 
to co-ordinate all the work of the schools — a ragged boy or girl 
learns to use the sewing taught in the schools in a practical. man- 
ner; the monitors and secretaries learn to figure percentages and 
keep records by actual experience. The attention of the school 
authorities is brought clearly to bear upon those individuals who 
by nature are lax and undisciplined. Health is conserved by 
closer attention to ventilation and to cleaner buildings. Above 
all the children learn facts in regard to daily health routine which 
in many cases can be learned in no other way. A growing inter- 
est in matters pertaining to the health of the individual, his 
schoolmates, and the family is aroused, resulting in far-reaching 
benefits to all concerned. 



ORGANIZATION OF HEALTH LEAGUE 

The plan is to have each class of the first six grades in all 
schools, under the direction of the teacher, organize a Health 
League with the proper officers and with the suggested plan of 
procedure given below : 

Officers- 

Chairman Elected by the pupils 

Vice-chairman " " " 

Boys' Secretary " " " 

Girls' Secretary " " " 

Boys' Inspector " '" " " 

Girls' Inspector 

In the upper grades officers are elected from their own class- 
es. Below the fourth grade, pupils may be appointed from the 
upper classes to fill the executive positions. 



HEALTH LEAGUES / 

MORNING HEALTH INSPECTION 

It is recommended that meetings of the league for the pur- 
pose of inspection be held each morning five minutes before the 
last bell is rung for school. This should help to prevent tardi- 
ness and it should accomplish an important part of school work 
without encroaching on school time. Those pupils who are late 
for the meeting are given a demerit, a point taken ofif on their 
health card. The inspection of these late comers is made at a 
subsequent time during the day. In some cases the inspection 
may be carried on as the children file into the room, no special 
order being observed. In this way, no fuss or formality is made 
of the task. 

Another way of conducting inspection is to have the chair- 
man open the meeting after the last bell in a parliamentary way. 
The secretary and inspector, under the supervision of the teacher, 
then proceed to examine the class, the inspector going down the 
aisle looking over the pupils followed by the secretary, who re- 
cords in the ])ook the code numbers of defects found. 

WHAT INSPECTORS AND SECRETARIES RECORD 

Individual Inspection 

Code No. 

1. Hair clean and brushed — all nits removed 

2. Hands and wrists clean 

3. Finger-nails clean 

4. Face, neck and ears clean 

5. Eyes clean 

6. Teeth clean 

7. Shirt clean and fastened closely at the neck and neck- 

tie tied 

8. Blouse clean and ribbons pressed and tied 

9. No woolen sweaters or overshoes on in classroom 

10. Clothes mended and brushed, no buttons missing, no 

safety pins 

11. Shoes cleaned and polished, and no broken shoe-strings 

12. Clean pocket-handkerchief 

13. Punctuality 

Room Inspection 
Code No. 

1. Ventilation 

2. Floors clean 

3. No dust 

4. Light 

5. Temperature 

6. Desk adjustment necessary 



8 SVLLAP.US ON HEALTH 

HOW TO KEEP HEALTH RECORD 

The secretary for the boys and the secretary for the girls 
both keep an ordinary blank copy book, with inner pages cut like 
an ordinary roll-book. On the first page they write the names 
of the pupils, boys on the boys' book, girls on the girls' book. 
In this way the monthl}- records of the pupils may De kept with- 
out rewriting the names. Keep each month on a separate page, 
using the code signs to tell just how the pupil failed in his morn- 
ing inspection. When the pupil has received three marks against 
him for the same defect, the secretary reports it to the school 
nurse, the physical director, or to whomever may be chosen to 
administrate these matters. The nurse takes up such a case and 
if her own personal influence is not sufficient to bring about a 
change she calls in such assistance as she may deem necessary, 
i. e., principal, parent, doctor, etc. The nurse should call the 
secretaries and inspectors together at least once a term for the 
purpose of counsel and instruction in class inspection. 

The inspectors also record the results of the room inspection 
on the bottom of the page below the class record. This is given to 
the teacher who shall make such adjustments as are necessary to 
correct any irregularity or carelessness on the part of the class or 
the janitor. 

At the end of the month the secretary adds up the number 
of marks recorded on her book and makes an average of the 
class. This average is usually made during an auditorium period 
under the supervision of the vice-principal, or principal of the 
school, possibly under tho supervision of the president of the 
Health Association. The percentages are determined in the fol- 
lowing way : Assuming that there are twenty school days in the 
month and forty pupils in the class, and that the pupils all were 
perfect in every respect during the month, — no marks recorded 
against them; we then have twenty perfect days by forty pupils 
or 40 X 20 which equals 800. Deduct from this amount the num- 
ber of pupils absent during the month. If, for example, there 
were 9 absences, then 9 is deducted from 800 and the result 
which in this case is 791 will represent the highest possible num- 
ber of credits that can be obtained. Let us suppose there are 36 
defects found; 36 from 791 is 755. This figure (755) shows the 
actual points made during the month. To arrive at the percent- 
age, the points made are multiplied by 100 (755 x 100 which 
equals 75500) and the product is divided by 791, the highest ob- 
tainable number of points, giving the percentage, which in this 
case is 95.43%. Read the results of all classes at the end of the 
month at the general meeting of the Health Association. 



Health Associations 

ORGANIZATION OF A HEALTH ASSOCIATION 

The entire school is organized into a Health Association, 
and this association holds monthly meetings (auditorium period) 
at which time the classroom reports are read and the banners and 
stars awarded as hereinafter described. This association has the 
following officers : 

President elected by the pupils of school 

Vice-President " " 

Secretary " ' " " 

Treasurer " " " " " 

It is well to have a program at these monthly meetings which 
includes besides the awarding of the merit stars and banners, a 
speaker to talk on some health topic, for instance, ''Blindness," 
"The Teeth." "The Germs Carried by Flies and Mosquitoes." 
etc. 

A felt banner is awarded to the class getting the highest per- 
centage. This banner may change possession from month to 
month as any of the other classes surpass the holder in percentage. 
Each class should have hung in its room a small paper pennant 
similar to the samples given out at the grade meetings. A class 
having above 95% is awarded a gold star. Those classes who 
receive between 90 and 95 %: are given a silver star. Those class- 
es receiving less than 90% are given a blue star. All stars 
are pasted month by month on the white cross of the health 
league pennant which every class has hung in its room through- 
out the year. Officers of the leagues may receive a health league 
button. 



The formation of Health Leagues and Associations, as de- 
scribed above, was authorized by the Board of Education October 
28, 1920. and their supervision was assigned to the Director of 
Physical Education and his staff who, in co-operation with the 
principal, vice-principal, and school nurse are establishing Health 
Leagues in every classroom of the first six grades. The health 
and hygiene instruction as outlined in this Syllabus is also to be 
supervised by the Physical Education Department. 



lO 



Syllab 



US 

The Health Leagues and the School Health Associations 
having been organized and put into operation, it is necessary to 
instruct the individuals in the subjects on which they are in- 
spected. This goes on hand in hand with the morning inspection 
and is usually best done by the class teacher although the clever 
teacher will develop interest by leading the class to instruct 
themselves. 

The class health instruction follows the Health Syllabus as 
outlined on the following pages and is given fifteen minutes per 
day for a period of ten weeks each term. The time allotted is 
the assigned time for hygiene in the course of study. 

The teachers of the lower grades may write the sentences 
stating health truths on the blackboard. The children should 
memorize important precepts and the pupils and teachers should 
discuss and amplify each health topic. 

In the first and second grades much of the instruction can be 
given by telHng health stories or by showing health posters and 
cartoons. Then, too, the use of the screen and slides as provided 
by the Department of Visual Instruction will be valuable. 

From the second through the sixth grades the instruction is 
carefully outlined for each grade. The material in the syllabus, 
however, will need, in some cases, to be explained more fully. 
When such cases arise they should be amplified and reference 
made to suitable text-books on hygiene or physiology. The teach- 
er may assign topics to members of the class who shall look them 
up in the reference books and report on them at a subsequent 
lesson. 

Mimeographed copies of the course of study for each grade 
should be made in the school in numbers sufficient for each pupil 
to have a copy. This simplifies the instruction for the teacher. 



FIRST AND SECOND YEARS 

Health Inspection each morning (under upper-grade pupils). 
Refer to the directions under "Morning Health Inspection" on 
Page 7. 

Hygiene instruction by chairman or teacher. 

Health Stories may be told by the teacher or upper-grade 
officers. These stories may be amplified by posters or cartoons 
drawn or printed. 



SYLLABUS ON HEALTH 1% 

Moving pictures and lantern slides of health topics can be 
obtained on applying to the assistant superintendent in charge of 
visual instruction. 

Tooth Brush Drill 

This toothbrush drill is arranged after the form advised by 
the Second District Dental Association. Two or three children 
should be provided with toothbrushes, dentifrice, and cups. One 
of these children should be chosen at different times to demon- 
strate the Toothbrush Drill before the class, having water and a 
basin as well. Every member of the class should follow the lead- 
er in pantomime. "^ 

Attention! (All in line, elbows close to side, with brushes 
in right hand and cups in left.) 

1. Ready — Dip! 

2. Outside Surfaces. ( Brush ini-erted under cheek, teeth 

closed. Brush gums as well as teeth.) 
Left side — Ready— Count i to i6. Dip. 

Right " — " — " ' 

Front — '■ — " " '' " 

3. Inside Surfaces. (Mouth wide open, straight motion front 

to back.) 
Upper Left Side — Readv — Count i to 16. Dip. 
" Right " — " ' — " •• " " 

Front — " — " " " " " 

Lower Left " — " — '' " " " " 
" Right " — '^ — •* " " " 

Front — " — " " '* " " 

4. Chewing Surfaces (scrubbing vigorously). 
Upper Left Side — Readv — Count i to 16. Dip. 

" Right " — " " — '• " " " 
Lower Left " — " — " " " "• " 
" Right •• — " _ " " " " 

5. Empty cups and refill them — Ready — Count i to 16. 

6. Rinse mouth _ " _ " " " " 

7. Rinse brush ' ^ " _ " " " '' 

(Shaking off excess water over basin.) 
The counting by leader should be rather brisk but even and 
should allow plenty of time for dipping and shaking of the 
brushes. 
Materials for leaders 

I. Toothbrushes (brought to school in envelopes made by 
leaders). 



12 SVLLABUS ON HEALTH 

2. Dentifrice. 

3. Individual cups (paper preferably) made by the leaders at 

home, to be half filled with water by monitor. 

4. One pitcher of water. 

5. One tin basin. 

Toothbrush Drill Song 
(Tune, Tramp, Tramp, Tramp, the Boys are Marching.) 

"Twenty baby teeth they grow, 
Ten above and ten below. 

What they're for I'm sure we do not have to tell. 
If we brush them well each day 
We will keep the holes away. 
Then we all will be so happy, strong, and well. 

Chorus' 

Scrub ! scrub ! scrub ! are words of warning. 

Keep all the grinders shining bright. 

Use your powder, brush and paste, 

You've no time to lose or waste, 

Keep them clean by brushing morning, noon, and night. 

Now just listen, do you know 

Where our six-year molars grow ? 

In behind the baby teeth they surely come. 

Four in number there will be. 

They're the largest teeth, you see : 

Grinding food to them is nothing but good fun — but — 

Chorus: 

Scrub ! scrub ! scrub ! etc. 

Around the age from nine to ten. 

Then a change takes place £igain. 

Baby molars bid good-bye, their time has passed, 

Two bicuspids step in line, 

Just to chop our food so fine. 

And the twelve-year molars finish up the task. 

Chorus: 

Scrub ! scrub ! scrub ! etc. 



Morning Hygiene Drill 

Upon rising in the morning the hygiene drill, as given on 
Page 13, should be every pupil's first duty. 



SYLLABUS ON HEALTH I3 

A demonstration may be jnven in assembly by a selected 
group of boys or girls for the jmrpose of teaching the remainder 
of the school the proper way of going through the drill. 

1. Rise promptly and yawn and stretch (informal stretch and 

yawn). 

2. Throw windows wide open and take deep breathing exer- 

cises. Think while breathing — "This day is mine, 1 
can make of it what 1 will." 

3. Run on toes twenty times and take "two-minute setting-up 

exercises." 

4. Take prescribed exercise fo" faulty posture or organic de- 

fect. (Flat feet, round shoulders, flat che.st, constipa- 
tion, etc.) 

5. Rinse mouth and drink a glass of water. 

6. Brush teeth. Use toothbrush, dentifrice, cup, and towel. 

7. Wash face, neck, ears, wrists, and hands. Use wash bowl, 

wash cloth, scrubbing brush, soap, and towel. 

8. Clean finger nails. Use orange stick. 

9. Comb hair. Use comb and brush, cleaning both after use. 

10. Clean shoes. Use poHsh and brushes. 

11. Brush clothes and hat. Use whisk broom and hat brush. 

12. Take pocket handkerchief. See that it is clean. 

The Health Fairies' Don'ts 

As soon as children can read sufficiently well, the following 
precepts may be written on the blackboard : 

1. Do not spit, if you can help it. Never spit on the floor or 

sidewalk. Spit into a handkerchief if there is no other 
place. 

2. Do not put the fingers into the mouth. 

3. Do not bite the finger-nails. 

4. Do not pick the nose or wipe the nose on the hand or sleeve. 

5. Do not wet the fingers in the mouth when turning the leaves 

of books. 

6. Do not put pencils in the mouth or wet them with the lips. 

7. Do not put. money in the mouth. 

8. Do not put pins in the mouth. 

9. Do not put anything into the mouth except food and drink. 

10. Do not "swap" apple cores, candy, chewing gum, half-eaten 

food, whistles, or bean blowers, or anything that is put 
into the mouth. 



14 SYLLABUS ON HEALTH 

11. Do not cough or sneeze in a person's face. Turn your face 

to one side and cover it with a hand or handkerchief. 

12. Do not forget to keep your face and hands clean; wash the 

hands with soap and water before each meal. 

THIRD YEAR 

Health inspection each morning. Refer to the directions 
under "Morning Health Inspection" on Page 7. 
Hygiene instruction by chairman or teacher. 

The following precepts arranged in groups of ten are to be 
memorized. The teacher may use her discretion as to the amount 
of this memory work to be required. 

Ten Tenets of Good Health 

1. Be cheerful, smile, stand with chest up. 

2. Eat regularly, moderately, and chew thoroughly. 

3. Form a daily habit in the regulation of the bowels. 

4. Keep clean, clean in body, mind, and dress. 

5. Breathe fresh air — take two minutes of deep breathing, 

morning, noon, and night. 

6. Dress properly for comfort and protection. 

7. Live in clean surroundings and secure all the sunshine pos- 

sible. 

8. Rest when tired. Go to ued early, and sleep nine hours. 

9. Play and work. Play two or three hours a day. This is as 

necessary as food or sunshine. 
10. Drink plenty of pure fresh water and milk. Avoid tea and 
coffee. 

Ten Good Habits of Cleanliness 

1. Clean the scalp. Shampoo when necessary. Any child is 

likely to get nits in its hair. To allow them to remain 
is a disgrace. They can be killed and removed. Con- 
sult any school nurse for directions. 

2. Brush the hair. Brushing the hair keeps it in good condition. 

3. Wash out the eyes. Use boric acid solution if sore. 

4. Clean the nose. Use nose douche on advice of physician. 

If you cannot breathe through the nostrils consult the 
nurse. 

5. Brush the teeth after each meal. See the dentist every six 

months. 

6. Wash the ears and remove the wax — dirty ears are disgust- 

ing. 



SYI^LABUS ON HEALTH 15 

7. Wash the face and neck clean. (Remove coat, turn collar 

of shirt in.) 

8. Wash the hands and wrists. Turn up sleeves. 

9. Clean the nails before eating. Use an orange stick. 
10. Wash the feet before going to bed. 

Ten Things to Think About Clothes 

1. Put on a clean collar and shirt, or shirtv^aist as often as 

necessary. Keep the cufi's clean by turning up the 
sleeves when doing dirty work. 

2. Put on clean stockings at least twice a week. 

3. Brush the clothes every morning. Hang clothes up every 

night. 

4. Sweaters and overshoes should not be worn indoors. They 

induce colds. 

5. Clothes should be mended and missing buttons sewed on. 

6. Have shoes clean and polished. Low heels and broad toes 

are the best. 

7. Change underwear at least once a week. 

8. Wear different underclothes for night and day. 

9. Take clean pocket handkerchief each morning. 
10. Necktie or ribbons should be pressed and tied. 

Ten Things to Do With Food 

1. Drink a glass of water before going to bed and directly after 

getting up. 

2. Eat raw or stewed fruit for breakfast. This helps regu- 

late the bowels. "An apple a day keeps the doctor 
away." 

3. Drink milk for breakfast. Avoid tea or coffee. 

4. Eat nourishing food. Diet should be varied, not all one 

kind of food. 

5. Chew food well to aid digestion. 

6. Make pleasant conversation and do not hasten at meals. 

The finer we chew our food the more nourishment we 
extract. 

7. Set regular hours for meal time. 

8. Have dinner at noon if possible. 

9. Avoid eating between meals. It overworks the stomach. 
TO. Keep flies out of the kitchen and dining room, and protect 

food by keeping it in a sanitary place. 



-l6 SYLLABUS ON HEALTH 

Ten Rules for Sleep 

1. Go to bed early. Sleep is Nature's way of restoring energy. 

2. Sleep nine or ten hours. "Early to bed, early to rise, makes 

a man healthy, wealthy, and wise." 

3. Sleep with arms outside of covers. 

4. Sleep comfortably but not too warmly. 

5. Sleep with mouth closed. 

6. Get up immediately upon awakening. 

7. The hours of sleep before midnight are more laeneticial to 

health than those after; therefore avoid late hours. 

8. Posture must not be harmed by faulty sleeping position. The 

head must not rest on a high pillow, nor must the shoul- 
der or arms be doubled up under the body. 

9. Sleep with mind and body relaxed and with limbs extended 

in order to get free circulation of the blood. 
10. Sleep with the windows open. 

Ten Points About Air 

1. Fresh air is the most essential requisite for the living human 

being. Without it life cannot be sustained. 

2. Breathe through the nose. Mouth breathers are apt to 

catch disease. 

3. Take deep breathing exercises at the open window night 

and morning. 

4. Allow a current of fresh air to circulate freely through the 

room. Throw the windows open. 

5. Air the bed-clothing daily. In the morning put them near 

the open window. 

6. Do not sit in a draft, especially when overheated. The body 

cools off too suddenly, causing a cold, catarrh, pneu- 
monia, or other severe illness. 

7. Place a pan of water in the room, where the air is dry or 

lacks moisture. Dry air, because it absorbs the moist- 
ure of the mouth, nose and air passages, causes Inflam- 
mation of these parts. 

8. Destroy the odor of foul air due to garbage, filth or sickness 

by the use of chloride of lime or other disinfectants. 

9. Do not work where foul odors caused by acids, fertilizers, 

or other factory products exist, unless suitable methods 
are used to prevent danger. 
10. Take frequent hikes or outings in the country. Fresh air 
and sunshine are enemies to disease. 



SYLLABUS ON HEALTH 1/ 

FOURTH YEAR— B GRADE 

Health inspection each morning. Refer to the directions under 
"Morning Health Inspection" on Page 7. 

Hygiene instruction by the chairman or teacher. 

Ten Tenets of Good Health 

(To be memorized.) 

1. Be cheerful, smile, stand with chest up. 

2. Eat regularly, moderately, and chew thoroughly. 

3. Form a daily habit in the regulation of the bowels. 

4. Keep clean, clean in body, mind and dress. 

5. Breathe fresh air — take two minutes of deep breathing, 

morning, noon, and night. 

6. Dress properly for comfort and protection. 

7. Live in clean surroundings and secure all the sunshine pos- 

sible. 

8. Rest when tired. Go to bed early and sleep nine hours. 

9. Play and work. Play two or three hours a day. This is as 

necessary as food or sunshine. 
10. -Drink plenty of pure fresh water and milk. Avoid tea and 
coffee. 

The Value of Cleanliness 

Our greatest duty to ourselves is to keep clean and avoid 
dirt. Some kinds of dirt are worse than others. Dirt that con- 
tains disease germs is the most dangerous. We must not use, a 
second time, anything soiled or anything which has come in con- 
tact with the hands, the mouth, nose, eyes, or body of another 
person. After an article is washed and boiled, however, it be- 
comes clean again because boiling kills germs. 

A drinking cup that has been used by another child may look 
clean but in reality may contain more harm than the mud on your 
shoe because the rim of the glass when seen under the microscope 
shows scales or particles from the lips of the child. These scales 
may contain disease germs. By using the same cup these germs 
are transferred to your mouth. Half of the sickness in the world 
is brought about in this way. 

You know the old expression — "Birds of a feather flock 
together." Well, this is true when dirt is considered. The child 
whose clothing and hands are usually dirty is not only unpleasant 
to look at but he is much more likely to catch and carry com- 



l8 SVLLABUS ON HEALTH 

municable disease germs. Germs multiply and live in dirt while 
they die quickly in clean surroundings. This is why hospitals are 
kept so immaculately clean. 

Disease germs may lurk in dust, especially the germ of tuber- 
culosis. Care should be taken in sweeping not to stir up the dust. 
Our school janitors sweep in the right way because they sprinkle 
damp sawdust on the floors which collects the dust. Boys and 
girls should help the city keep its streets clean and free from 
dust by telling their parents not to throw rubbish out without 
putting it in a covered can or barrel. The way things are put 
out on the street and allowed to blow around and scatter is care- 
less when we think of the danger it may cause to the health of 
every child on the street. 

The greatest danger to our health comes from unclean or 
careless habits of coughing and sneezing. When a person coughs 
or sneezes, a spray of fine particles is thrown out from the mouth 
containing many thousands of germs. A person suffering from a 
cold must be very careful not to spread it t(^ other people. Colds 
are catching and are easily spread. The common ways of spread- 
ing colds are : 

a. Putting down the handkerchief after using and asking 

friends to give it back to you. 

b. Coughing without placing a handkerchief in front of 

the mouth. 

c. If you cough and do not use the protecting influence of 

the handkerchief the germs may settle on articles 
which may later be used by other people. 

d. These germs are taken up by any person coming in con- 

tact with such articles, especially when they are 
picked up with the hands. 

e. The hands, in carrying a piece of bread to the mouth, 

may transfer the germs to the bread. From the 
bread they enter the mouth and, presto ! some one 
else has a cold. 
/. The germs expelled by coughing and sneezing when one 
is suffering with a cold may directly enter the mouth 
and throat of some one else, thus producing a cold. 
Well-mannered people or well-informed people who know 
the danger of the spitting nuisance never expectorate on the floor 
or street. The city makes ordinances against this tilthy lial)it be- 
cause doctors have told about the seriousness of such j^ractice. 
But we are so careless and have so little forethought that \iola- 
tions frequently occur, yet arrests are seldom made. 



SYLLABUS ON HEALTH 19 

Many sicknesses are caused by taking in the germ of the 
disease through the mouth. Colds, grippe, tuberculosis, tonsilitis, 
whooping cough, dipththeria, scarlet fever, measles, cerebro- 
spinal meningitis and probably infantile paralysis belong to this 
class. 

If this is so we certainly should learn not to put pencils or our 
fingers into our mouths and we should avoid drinking from a 
glass any one else has used. A good rule to follow is : Put noth- 
ing into the mouth except things to eat and drink and the tooth- 
brush and in eating and drinking touch only things that you know 
have been cleaned, cooked, and prepared properly. 

Wash your hands thoroughly before eating or handling food 
with the fingers. Do not use a common roller towel, unless it is 
used by you alone. People who wash their hands and faces 
carefully and then use a towel that some one else has used first, 
stand a chance of catching dangerous germs deposited there by 
the last user. 

Dirt is very dangerous in a cut or wound. The germs that 
cause pus or festers may get in through any break of the skin. 
These germs do not come from sick people but are very common 
in dirt and earth of all kinds. Wash all dirt from scratches, cuts 
and wounds with clean warm water and if more than a simple 
antiseptic is needed call a doctor to dress it. 

Why We Should Know How to Dress 

The baby moves his toes almost constantly. Adults encase 
their feet in shoes and of course without practice they lose control 
of the toes. It will surely cause suffering if the foot is deformed 
by wearing tight or ill-shaped shoes. The shoe should be high 
in winter and low in summer. It should always have a low, 
broad heel. The line of the inner sole of the shoes from the 
instep to the toe should be straight. 

Clothing may do serious damage to posture or health by 
cramping the movements of the shoulders, ribs, or mternal or- 
gans. In the winter unless we dress warmly the body loses heat 
too rapidly. Some materials are better than others for keeping 
heat in. Woolen clothes are warm because they are very porous 
and hold a great deal of air, thus the warm air does not go to the 
outside. Wool is a poor conductor of heat. Wool also absorbs 
moisture and therefore perspiration is taken up and the clothes 
do not seem wet, consequently the skin does not chill from wear- 
ing wet woolen clothes. 

Cotton, on the other hand, is softer and cooler and better 
fitted for warm weather. 



20 SYLLABUS ON HEALTH 

White cloth does not absorb the sun's rays; consequently 
white or light cloths are better for summer. 

It is well to remember that several layers of clothing are 
warmer than one layer of thick clothing. So, too, a newspaper 
folded under the clothes will give protection from cold because 
of the layers of air between the folds of the newspaper. 

If we wear too little clothing or if the cloth is so thin that the 
body becomes chilled, colds and rheumatism and other diseases 
may result. 

We should wrap ourselves warmly when lying down in cold 
air or after exercise, while we are cooling off. 

Wet clothes or shoes may cause chills, because water con- 
ducts heat away from the body. Always change wet or damp 
•clothing at the earliest possible moment ; never sit down with 
wet clothes on. 

People who wear too many clothes also make a mistake. 
When the skin cannot get rid of the heat fast enough, it not only 
makes one dull and sleepy, but it weakens the action of the pores. 
The system is unable to respond to changes in temperature, and so 
one is susceptible to cold. 

It is best to wear light clothing indoors and put on wraps 
when we go out into the cold. 

Mittens are warmer than fingered gloves, because the fingers 
being together help to keep each other comfortable. 

Rubbers and sweaters must be taken off indoors. They 
■cause perspiration which opens the pores of the skin. On sud- 
denly going out into the cold air again, the shock on the system 
comes too quickly and the ^kin not being able to adjust itself 
to the new temperature, a favorable condition for a cold is pro- 
duced. 

Why We Should Know What to Eat 

It is most wonderful to think of all of the many kinds of 
things we eat. How do you suppose they were found out to be 
good? Ask your teacher to tell you some of the interesting leg- 
ends about the preparation and discovery of edible plants. 

The main elements which go to make up food are water, 
protein, starches, fats, and salts. 

A consideral)le portion of all food is water. It is very inter- 
esting to learn of tlie proportions of these food elements in the 
things we eat. Thus, a thick slice of bread is 35% water and of 
the remaining 65% the solid substances conta.in 1% mineral, 
13% protein, 5% fat, and 81% carbohydrates. Good bread is a 
•very good food. 



SYLLABUS ON HEALTH 21 

Our own bodies are made up of 70% water and therefore 
we ought to drink at least 6 glasses of water a day to make up 
for the loss in perspiration or moisture breathed out by exhalation 
and what is given ofif by the kidneys. 

Protein is a substance found in meats, peas, beans, eggs, and 
cheese. From it are taken the elements which form the muscles, 
the nerves, and the organs of the body. 

Starches are found in vegetables and cereals such as potatoes, 
rice, corn, and wheat. Carbohydrates is another word for starch 
and sugar. 

Fats are of course found in meats but they also occur in 
butter, eggs, and milk. 

Foods contain mineral salts of iron, lime, and phosphorous 
which are used by the body in making bones, nails, hair, and 
other tissues. 

Still another peculiar substance comes from raw and un- 
cooked foods. We all are healthier if we eat a certain amount of 
vegetables such as lettuce, tomatoes, celery, and fruits. Scientists 
call the substance we speak of vitamins. 

As we all know, food builds up the body, making new tissue, 
replacing that which is constantly being used up in our move- 
ments, or burned up to make energy to keep us going. 

Proteins build up and repair the body. They are like the 
bricks of a structure. 

Carbohydrates and fats are the chief energy and heat-pro- 
ducing foods. 

The energy value of food is measured in units called calories, 
just as weight is measured in pounds. The average grown person 
needs about 2,500 calories a day. One egg, two slices of bread 
and butter and a banana equal about 300 calories of food, so you 
see, you have to eat more than this, three times a day, if you are a 
big boy or girl. 

As far as energy alone is coricerned we could get 2,500 cal- 
ories a day from eating twenty ounces of sugar or ten ounces of 
butter ; but we know that we cannot do this and keep well. Peo- 
ple who eat rice alone are apt to suffer from a disease called 
beri-beri. Sailors, who used to live on salt meat and hard-tack, 
suffered from scurvy. We know that these diseases come from 
lack of variety and proportion in food and that they are quickly 
cured by change of diet. We all need variety in foods, and" above 
all, we must have the kinds of food that give us the proper pro- 
portion of the substances that the body requires. 



22 SYI^LABUS ON HEALTH 

A good example of a balanced diet for one day is : 
12 oz. of bacon or other meat 
i8 oz. of bread 
20 oz. of potatoes 
2.4 oz. of beans 

1.28 oz. of prunes or preserves or fruit 
^.2 oz. of sugar 

10 oz. of whole milk, or 5 oz. of evaporated milk 
.5 oz. of butter besides the seasoning needed in the 
cooking. 

We may eat too much, as well as eat too little. We need 
about 15% of protein. If we eat more, our digestive system is 
overloaded, poisons form in the intestines and this makes us feel 
badly. An excess of sugar and starchy foods piles up flesh. 
Most fat boys and girls eat too much of these carbohydrates. 

Starchy foods must be cooked in order to break up the little 
grains of starch, so that the digestion can change the starch into 
sugar. 

There are four methods of cooking food : lioiling. baking, 
broiling and frying. Frying is the least desirable, because fried 
things are usuallv cooked with fat, which makes them indigesti- 
ble. 

Learn to like all vegetables, fruits, cereals and tiie like. 

Form the habit of eating slowly. You will be much less like- 
ly to eat too much or to eat the wrong kinds of food if you follow 
this rule. 

Why Sleep Is Necessary 

Sleep is the only complete rest of body and mind. 

In sleep the blood supply going to the brain is so lessened, 
that we lose consciousness, and we do not think or feel, or have 
any knowledge of what is going 011 aliout us. 

Half way between sleeping and waking is the land of dreams, 
in which strange memories and associations form a curiously con- 
fused picture, as the blood slowly goes back into the brain, and 
the nerve cells begin to act again. 

In deep sleep, the cells of the nervous system have their best 
chance to free themselves of their waste products, and build them- 
selves up again for the work of the next day. 

An engine can work without stopping as lung as it is fed 
with fuel, but the body can work only so long, then it needs rest. 

When the engine wears out, we have to stop the engine and 
replace the worn parts : but with the human engine, during re- 



SYLLABUS ON HEALTH 23 • 

pose or sleep, the worn parts, or broken down cells are washed 
away by the blood current, and new molecules of tissue take the 
place of the old. 

This process of replacing the waste products or broken down 
tissue goes on all the time ; but it is evident that during sleep the 
repair will be more rapid, because no work is going on to make 
waste ; and so the body has a chance to catch up with the destruc- 
tion of the tissues made during waking hours. 

People who lead an active life usually enjoy sound, refresh- 
ing sleep. They are very tired when they go to sleep. On awak- 
ening they feel fresh and strong again, because new energy has 
been produced. 

Sleep and repose help the good microbes to fight, success- 
fullv. the bad microbes of sickness. 

Failure to secure the proper amount of sleep has a disastrous 
effect upon the constitution. People who are compelled or choose 
to go without sleep for even short periods lose weight; their 
brain becomes dull and their movements lack vigor. They have 
lowered their own vitality. 

Individuals vary as to the amount of sleep required — chil- 
dren need nine to ten hours, young people eight to nine hours, 
older people need seven to eight hours. It never pays to reduce 
the hours of sleep. It will most certainly shorten life. 

A baby should sleep twelve hours at night and eight hours dur- 
ing the day. Twenty hours out of the twenty-four the first month. 
Then sixteen hours out of the twenty-four, until it is a year old. 
The baby should sleep by himself in a bed of his own, which can 
be made out of a clothes basket or a large box. 

.Soothing syrups must not be given to keep the baby quiet. 
They all contain opiates and are dangerous. 

Pacifiers are just as bad, because they injure the shape of 
the baby's jaw, while its soft parts are forming, and tend to cause 
adenoids. 



FOURTH YEAR— A GRADE 

Health inspection each morning. Refer to the directions 
under "Morning Health Inspection" on Page 7. 

Hygiene instruction by chairman or teacher. 



24 SVLI.ABUS ON HEALTH 

Air and Health 

Good air is most important to health. 

The air in a closed room quickly becomes bad for the follow- 
ing reasons : 

a. People breathe in the good air, take the oxygen out of it, 

and breathe out bad air full of carbon dioxide. 

b. Lighted lamps and gas lights also take up the oxygen 

from the air and increase the carbon dioxide. 

c. Humans also give out from their skins and mouths an 

ill-smelling substance called miasma, a very poison- 
otis gas. 

d. The worst thing about the air of a closed room is its 

heat and its excessive moisture. The average per- 
son produces about as much heat as a candle flame, 
and the lungs and skin together give to the atmos- 
phere about three pints of water a day. You can 
therefore imagine how quickly the air becomes 
warm and full of moisture, when a number of peo- 
ple are together in one room. 
In a badly ventilated room the body temperature rises, the 
pulse goes up and the blood pressure falls. This makes us feel 
dull and listless with little desire to work. It has been found that 
men do 15% less work at a temperature of 75 degrees and 37% 
less work at a temperature of 86 degrees. They do their best 
work at a temperature of 68 degrees. 

Moving air in a room has been found to be much better than 
still air, because the wind breaks up the layer of warm air, which 
surrounds the body much like a blanket and brings cool air to 
the body all the time. This causes a feeling of more comfort. 
On the other hand, drafts or local currents of cold air on the body 
are especially harmful. Excessively cold air is as bad as excess- 
ive heat and will do as much harm to health. 

Every school room and every living room should ha\e a 
thermometer in it, and the temperature should be kept between 
65 and 68 degrees. It is a good plan in the classroom to appoint 
a pupil to act as a health officer, and to keep a record of the 
temperature from hour to hour. 

There is grave danger from dust flying about a room. The 
ordinary fine dust does not harm, but dust from sweeping or from 
chalk or from the street, not only is likely to contain germs, but 
the hard particles themselves may hurt the delicate membranes 
of the lung. 



SYLLABUS ON HEALTH ^5 

Gas in a room is very dangerous and we should therefore 
take care that the gas-cocks are turned off and do not leak. Gas 
poisons the air by filling it full of carbon monoxide and other dan- 
gerous gases. 

From all that has been said we can very readily understand 
the importance of ventilation. About 30 cubic feet of fresh air 
per minute must be brought into a room for each person. 

The simplest way to ventilate is to open the windows top and 
bottom. Cold air is' heavier than warm air. If the window is 
open at top and bottom, the cold air from the outside will enter the 
bottom window, and the hot air, which has been breathed and 
which has gone to the top of the room, will go out tlie top win- 
dow. 

Most of our city schools have artificial ventilating plants, 
in which fans blow in fresh air through one vent and force the 
bad air out another. Care should be taken, however, to find out 
whether the artificial system really does the work. 

There is nothing quite so good as life out-of-doors. Benjamin 
Franklin said: "People who live in the forest, in open barns, or 
with open windows, do not catch cold, and the disease called a cold 
is generally caused by impure air, lack of exercise, or from over- 
heating," and he was right. 

Ten Ru!es for Exercise 

Take a hike once a week. 

Take five minutes of exercise on arising. 

3. Play two hours every day. 

4. Make the most of the gymnasium ; be one of the leaders. 
Learn a new stunt every day. 
Pass the Efficency Test. 
Pass the Posture Test. 
Be a member of a school team. 

Be examined for physical disability. If necessary, get a pre- 
scription from the physical director or the doctor. Take 
corrective exercise according to your prescription. 

10. Take deep breathing exercises to develop the minute capil- 
laries of the lungs. 

Rules for Polite Manners for Boys 

Good manners are said to be one -half of a man's assets on the 

road to success. 
Be a gentleman. He is never rude to ladies and ever courteous 

to men. 



26 SYLI^ABUS ON HEAI^TH 

Take off your hat when in the presence of ladies and when in- 
doors. 
Rise from your seat when ladies enter the room. 
Rise when a lady gets up from her seat and do not be seated until 

she has departed or re-occupies her seat. 
Pick up anything accidentally dropped by a lady and hand it t© 

her. 
Open the door for ladies and allow them to enter first. 
Allow ladies to go down stairs first, but precede them in going 

upstairs. 
Take off your hat when you meet a lady you know. 
Always offer to carry a lady's packages or books when walking 

with her. 
Be particularly kind and polite to your mother, showing her at all 

times the courtesies you would show to other women. 
Do not leave home without saying "good-bye." 
Be deferential to elderly people. Assist them when an occasion 

arises. 
Do not pass in front of people, go behind. 
Do not stand with hands in your pockets. 
Be manly and unafraid and look all people straight in the eye. 



Twelve General Rules for Politeness 

1. Do not look over another's shoulder to see what he is read- 

ing or writing without his permission. 

2. Do not listen to the conversation of others without their 

knowledge. 

3. Do not interrupt another person who is speaking. 

4. Do not stare at strangers. 

5. Do not gossip, laugh or talk about the defects or failures or 

misfortunes of others. 

6. Do not pick the teeth at table or in pul:)lic. 

7. Do not crowd in public places. 

8. Do not make a promise that you do not keep. 

9. Keep your appointments. 

10. Always tell the truth. 

11. Be prompt. 

12. Do not chew gum while in school or in any public place. 

Ten Rules for Bathing 

Baths are conducive to good health. Circulation, respiration, 
in fact all the physiological processes are stimulated. Sluggish- 



SYLLABUS ON HEALTH , T.'J 

ness is changed into virile action. The pores are opened, allow- 
ing waste matter to be thrown out. 

I. Wash the hands after using the toilet. 
, 2. Take a warm bath once or twice a week. 

3. Take a sponge bath (2 minutes) every morning (cold 

water). 

4. Wash the feet every night ]:)efore going to bed. The feet 

give otf a great amount of impurities. Washing them 
removes these impurities and the accompanying offen- 
sive odor. It also tones the muscles of the arch, stimu- 
lates general circulation, draws the blood from the 
brain and causes a feeling of vigor and relief. 

5. Brush the teeth five times a day (on getting up, after each 

meal, and before going to bed). 

6. Wash the hair often enough to keep the scalp clean. 

7. \\'ash the eyes with an eye cup, when the lids are sore or 

when a foreign particle has lodged in the eye, using 
boric acid solution. 

8. Gargle the throat occasionally with 'salt water, one teaspoon- 

ful of salt to a pint of water. 

9. Do not go in swimming in dirty water or where sewage is 

found. 
10. Keep com]) and hairbrush clean l^y often washing them. 



FIFTH YEAR— B GRADE 

Health inspection each morning. Refer to the directions un- 
der "Morning Health Inspection" on Page 7. 

Hygiene instruction by chairman or teacher. 



Ten Hints on Digestion 

Physical exercise stimulates digestion and absorption. 

A happy disposition and laughter are conducive to healthy 
functioning of the digestive organs. 

Well-digested food makes for health, strength, energy and 
happiness. 

Not what \'0U cat, l)Ul what you digest is what counts. There- 
fore, do not swallow without chewing well. 

Fast eating and faulty chewing are enemies to digestion. 

Worrv, overwork and anger interfere with digestive pro- 
cesses. 



28 SYLLABUS ON HEALTH 

7. Undigested food is changed into poison. 

8. These poisons, unless removed through the bowels, are ab- 

sorbed and spread over the whole system, causing ill- 
ness. 

9. Too much pastry makes the skin break out. Too much 

candy injures the teeth. 
10. Blackheads indicate poor digestion and circulation. Push 
them out with a clean cloth and apply peroxide to close 
the pores of the skin. 

Why One Should Exercise 

A. Use of Exercise 

Exercise is essential for the maintenance of health. 

It develops and strengthens the muscles. 

It makes one alert, quick to think and act. 

It cultivates skill, grace^ and endurance. 

It produces good posture and correct hibits of breathing. 

It causes the heart to pump a greater amount of blood to the body 
tissues. This strengthens the heart and brings nourishment 
to all parts of the person. 

It causes the skin to perspire freely, thereby giving oft" impurities. 

It causes more fresh air to be inhaled. This purities the blood. 

It causes the brain, owing to better" blood supply and nourish- 
ment to be more active and to work better. 

Exercise stimulates the* appetite and reacts favorably upon the 
food taken in. causing it to be digested thoroughly, speedily. 

Exercise makes one happy, healthy, and cheerful. 

Exercise out-of-doors. It is the best. 

Exercise prevents the person from gaining too much weight. 

Judicious use of exercise according to one's powers of strength 
and endurance is essential. 

Periods of exercise must be followed by periods of rest. During 
the rest periods the body becomes normal again. 

Occasions arise sometimes during a lifetime where one is com- 
pelled to make extreme exertions. The healthy and strong 
will go through it without any ill eft'ect. where the life of 
the weak is endangered. 

It pays to keep the body fit, healthy, and strong. 

B. Abuse of Exercise 
Too much exercise is injurious. 

Fatigue and exhaustion are brought on by over-exercise. 
The heart, lungs, and kidneys are overtaxed. 



SYLLABUS OX HEALTH 29 

The muscles become tired, because the blood cannot bring suffi- 
cient amount of fresh air to the muscles. 

The blood does not get time to collect and carry away all the 
waste produced by over-exercise. The waste remains in the 
system for the time being, causing fatigue and discomfort. 

Individuals differ regarding the amount of exercise they can 
take without injury. 

Distance running is dangerous for growing boys. 

Jumping and dancing too long is bad for girls. 

C. Lack of Exercise 

The lack of exercise causes ill-health and weakness. 

The powers, which need exercise for development, remain dor- 
mant. 

Lazy people are dissatistied with themselves and make others 
unhappy. 

Soft and flabby muscles are the resuh. of inactivity. 

People who are injured and prevented from taking normal ex- 
ercise grow thin and pale. 

Muscles which are inactive do not have much blood coming to 
them. Therefore they receive no nourishment and as an in- 
evitable result do not grow. 

The heart, lungs, kidneys, skin, brain, and digestive organs act 
sluggishly. They become weaker from lack of use, instead of 
stronger. 

The Disposition and What Makes One Agreeable 

Get enough sleep. Lack of sleep makes one cross and dull. 
Chew food well; undigested food causes sickness and sick people 

cannot be agreeable or happy. 
Do not drink tea and coffee. They stimulate the heart, that is, 

W'hip up the heart io go faster. Perhaps we ought to whip 

children, but not their hearts. 
Do not stand or sit facing a light. Facing a light (window or 

lamp) hurts the eyes and makes one uncomfortable. 
Do not overwork, or play too hard. Fatigue is dangerous. Fa- 
tigue, however, is often imagined when we are uninterested. 
Play hard and fair ; be loyal to your mates and courteous to your 

opponents. 
Dare to be true, nothing can need a lie. 
Be kind ! Be just ! Be merciful ! Do one act of kindness every 

day. 
Be a good sport. A good sport never loses his temper. 



30 SYLLABUS ON HEALTH 

Be a good loser. A good loser is a leal sport. A bad loser is a 

make-believe sport. 
(See also "First Aid" on Pages 51-54.) 

FIFTH YEAR— A GRADE 

Health inspection each morning. Refer to the directions un- 
der "Morning Health Inspection" on Page 7. 

Hygiene instruction by chairman or teacher. 

Twelve Genera! Rules for Politeness 

Refer to Twelve General Rules for I^oliteness. Grade 4A, 
Page 26. 

Rules for Polite Manners for Boys 

Refer to Rules for Polite Manners for Boys, Grade 4A, 
Page 25. 

Special Rules of Conduct for Qirls 

A girl should not be boisterous. She should have a good time, but 
avoid being conspicuous. Loud laughter and a shrill voice are 
repellent and detract from feminine refinement. 

A girl should never lose her temper. By frequent display of 
temper she lowers herself in the respect of others and de- 
velops a hardness in her features which takes away from 
her beauty of expression. 

A girl should never sulk. A sweet disposition and a smiling 
countenance is a woman's greatest charm. 

A girl should never tell tales. Meanness is a contemptible trait 
and what is more contemptible than gossiping among your 
classmates, friends, and neighbors. 

A girl should never pretend. Pretense is make-believe. Making 
excuses for shortcomings, and magnifying deeds does not in- 
crease or change one's value. Such pretense is easily dis- 
covered by others. 

A girl should not be selfish. A selfish girl can never be popular, 
or acquire the love and respect of others. 

A girl should never speak unkindl>. Be gentle with all and 
especially to younger and weaker playmates. Unkind words 
cause unhappiness and ill-feeling. 

A girl should never shirk her duty. An efficient girl is popular 
at home and in company. 



SYLLABUS ON HKALTH 3^ 

A girl should never boast. Modest girls will be the last to praise 
themselves. . 

A girl should never quarrel. It is a sign of coarseness and lU- 
breeding to enter into a common quarrel. 

A real girl will never forget to be neat in dress, gentle in manner, 
sunny in heart, and unselfish in conduct. 

A girl should always graciously acknowledge any courtesy extend- 
ed to her by man, woman, or child. 

Thirteen Rules of Conduct at the Table 

1. Do not eat fast. 

2. Do not make noise while eating soup. 

3. Do not fill the mouth too full. 

4. Do not smack the lips. 

5. Do not open the mouth while chewing. 
6 Wipe the mouth with a napkin. 

7. Do not pick the teeth or put the fingers in the mouth at the 

table. 

8. Carry food to the mouth with fork or spoon. 

9. Do not let the spoon remain in the cup ; lay it on the saucer 
after stirring. 

Do not laugh or talk with the mouth filled with food. 
Do not lean on the table with elbows, arms, or body; sit 
erect, 
iz. Do not make gestures or point with knife, fork, or spoon. 
13. Do not leave the table until all arise, unless you ask for per- 
mission to do so from mother, or, if visiting, from your 
hostess. 

Hygiene of Bathing 

The skin is a sort of breathing apparatus. As you have learned, 
if the entire body of a person, or dog, is covered with paint, 
or any substance that the air cannot penetrate, it will kill him 
just as surely as shutting off his breathing, because the skin 
cannot perform its function of breathing. 

Another reason why death results from closing up the pores of 
the skin is that the heat which is produced in the body cannot 
escape by the natural outlet provided by the pores of the 
skin. The temperature rises, causing fever and finally death. 

The natural process of cooling the body is made possible because 
of the sweat glands in the skin. These glands secrete water 
which evaporates and cools the blood while it passes through 
tinv little vessels near the surface of the skin. 



10 
II 



12 



3^ SYLLABUS OX HEALTH 

Then, too, waste products, poisons, and ill-smelling odors are 
given out through the thousands of tiny glands in the skin. 
Now you see why keeping the skin clean is necessary. If 
the pores become clogged up with dirt, or the sweat is allowed 
to dry on the body, the skin cannot possibly do its work. 

If the perspiration is absorbed by the clothing it will soon begin 
to have an unpleasant odor. Thus when the clothing has ab- 
sorbed a certain amount of perspiration, the cloth loses its 
power to take up more impurities and so they run out o\er 
the skin and dry there. 

Warm water is best for washing away these impurities. Only 
good soap should be used with the water. 

Bathing in warm water enlarges the blood vessels in the skin and 
drains the blood away from the brain. This is the reason 
why warm baths should be taken at bed time. 

Cold boths contract the blood vessels in the skin and drive the 
blood inward to the internal oigans and the brain. This 
makes us feel keen and alert. 

Cold baths are a great skin tonic. They train the blood vessels to 
respond quickly to changes in temperature. 

People who take cold baths regularl}- are usually hardy and little 
subject to colds. 

A cold bath must be followed by a reaction — that is, the blood, 
which was driven inward, must rush backward into the ves- 
sels on the surface again, so that the skin becomes warm and 
glowing again. 

Rubbing the body with a rough towel helps to secure this reac- 
tion. If the reaction is not secured, or if one feels tired or 
unwell after bathing, the cold bath was either too long or the 
body is not strong enough to stand the shock. 

No bath of any kind should be taken for an hour after eating. 
The blood is needed in the stomach and intenstines to help 
digestion at this time. It will certainly interfere with your 
health if you draw the blood to the surface of the skin while 
digestion is going on. 



Twelve Rules for the Care of the Eyes 

Take care of your sight; upon it depends much of your safety 
and success in life. 

1. Always hold your head up when you read. 

2. Hold your book 14 inches from your eyes. 

3. Be sure that your light is good and that there are no shadows 

on the oage. 



SYLLABUS ON HEALTH 33 

4. Never read in the twilight, in a moving car, or in a reclining 

position. 

5. Never read with the sun shining directly on the page. 

6. Never face the light when reading. The light should come 

in over the left shoulder. 

7. Avoid books or papers printed in small type. 

8. Rest your eyes frequently by looking away from the book. 

9. Never rub your eyes with your hands or an unclean towel, 

handkerchief or cloth. 

10. Never use, in public places, any roller or hanging towels that 

have been used by others; if you cannot get a clean 
towel or paper towel, let your hands and face dry in the 
air. 

11. ^^'ash the eyes, using the eyecup, when foreign matter lodges 

in them. If inflamed use a weak solution of boric acid. 

12. Have your eyes examined by a competent oculist, if any sign 

of weakness is noticed. 

(See also "First Aid" on Pages 51-54-) 



SIXTH YEAR— B GRADE 

Morning Health Inspection. Refer to the directions under 
"Morning Health Inspection" on Page 7. 

Hygiene instruction by chairman or teacher. 

Digestive System 

The apparatus for the digestion of food is called the alimentary 
canal. 

It consists of the mouth, teeth, tongue, aesophagus or gullet, the 
stomach, the small intestine and the large intestine. 

The secretions of the glands of the mouth, the liver, the stomach, 
the pancreas and the small and large intestines form ;m im- 
portant part in the digestion of foodstuits. 

Bxplaiiatioii 

The bod)^ like a machine needs fuel to supply it with energy. 
Food is the fuel of the body. Furnished in the right quan- 
tity and quality and properly digested, food gives all the 
material needed for growth, repair, and also provides the 
human mechanism with the energy necessary for work. 

The food has to undergo certain changes before it is made fit to 
be used. The process of changing the food is called diges- 
tion. 



34 SYLLABUS OX HEALTH 

During the process of digestion certain substances from the body 

are added to the food by the secretions of the sahvary glands. 

the glands of the stomach, intestines, and pancreas. 
The salivary glands continue to discharge their fluid quite freely. 

The ground-up food takes on this watery substance and is 

changed into a soft semi-liquid paste. 
The salivary glands are situated on the sides of and underneath 

the tongue. 
The saliva is very useful in the process of digestion. 

a. It moistens the food. 

b. It lubricates the surface and organs of the mouth. 

c. It softens the harder substances. 

d. It prepares the food so it can easily be swallowed and 

mixed readily with other digestive fluids. 

e. By dissolving salts and sugars it brings out their taste. 
Food pas.ses from the mouth through an inch tube called aesopha- 

gus or gullet. 
By contractions of the succeeding muscle fibers of this tube the 

food is pushed downward to enter the stomach. 
Food is eaten either in the raw state or is prepared l)y l)oiling, 

baking. roa,sting. or frying. 

The Stomach 
The stomach, a nniscular pouch, is a continuation of the aesopha- 

gus, located under the heart and diaphragm. 
The food remains in the stomach to be further ground and mixed 

up, for a period of from three to seven hours. 
From the stomach the food is at intervals forced into the small 

intestine. 
Both ends, the point of entrance of the food, called cardia, and 

the outlet, called pylorus (gatekeeper), have an arrangement 

of circular muscular fibers, which contract and hold the food 

in the stomach until the process of digestion is far enough 

advanced. 
The stomach is ten to twelve inches long, four to five inches wide, 

weighs about four and one-lialf ounces and contains from 

two to three pints. 
The stomach has four coats of dift'erent structure. Each coat 

has a definite function to perform. 
The inner or mucous coat has rough ridges, like wrinkles. 
It is lined with millions of glands which are excited to discharge 

a clear, colorless and acid fluid, when food enters the stom- 
ach. 
This fluid is called gastric juice, and consists of three ferments — 

pepsin, rennin, and lipa.se — and hydrochloric acid. 



SYLI.ABUS ON HEALTH 35 

When the stomach is empty the surface presents a pale pink hue. 

When food enters the stomach, the color of the stomach is chang- 
ed to a bright red, due to the blood rushing to the minute 
blood vessels in the submucous or second coat of the stom- 
ach. 

AVhen food enters the stomach the coats become stretched, to 
accommodate the food. The stomach increases m size. 
When the food passes out, the stomach gets smaller, that is, 
the muscular fibers contract. 

While the food remains in the stomach the muscular tibers are in 
continual wavelike motion, turning the contents around. 

At the same time the gastric juice is freely secreted from the 
glands of the mucous coat of the stomach. 

By the incessant contraction and motion of the stomach the food 
is mixed thoroughly with the gastric fluid. 

As soon as the food is liquefied sufficiently, the pylorus, or gate- 
keeper, relaxes and permits of its discharge into the small 
intestine. 

At the time of exit the food is of a pulpy consistence dark in 
color and is then known as chyme. 

Digestion in the Stomach 
The pepsin dissolves and changes proteid food and prepares it 

for the completion of the digestive process in the intestines. 

(Meats, eggs, beans, peas, almonds, fish, bread, oatmeal, 

cheese, lentils, nuts.) 
Rennin changes milk to casein. Before milk can be digested by the 

gastric juices it must go through the process of coagulation. 
Lipase is capable of decomposing fats, It prepares the oils and 

fats for absorption. 
When food enters the stomach it is alkaline in nature. Hydro- 
chloric acid, coming in contact w ith it, changes it into an acid 

state. 
Hydrochloric acid exerts, some slight action on sugars. It also 

is a powerful antiseptic for it destroys certain bacteria. 

Functions of the Stomach 

It acts as a reservoir for the food. 

It is the most important digestive organ. 

In it the proteids and albuminoids are changed through the addi- 
tion and action of the gastric juice, so that they become ab- 
sorbable in the intestines. 

Certain kinds of foodstuffs are absorbed directly from the stom- 
ach (alkaloids, salts, water, fruit juices) and a small amciinl 
of soluble proteids. 



36 SYLLABUS ON HEALTH 

It has an antiseptic function. 

It liquefies and grinds the food, avoidino^ irritation and mere or 
less injury in the intestines. 

The Small Intestine 
Through the pyloric opening the food passes from the stomach 

into the small intestine. 
The small intestine is a fleshy winding tube about 20 feet in length 

and one and one-half inches in diameter. 
The process of digestion of food is continued and finished in the 

small intestine, and from here it is absorbed by the blood. 
It has, like the stomach, four coats. 

The inner coast is thickly set with villi and secreting gb.nds. 
The submucous or second coat is rich in lymphatics and has an 

abundant blood supply. 
The fibers of the muscular or third coal are partly longitudinal 

and partly circular. 
The serous coat or outer covering is continuous with the lining of 

the peritoneum. 
The nervous control of the small intestine is furnished by the 

sympathetic nervous system. 

Digestion in the Small Intestine 

The chyme or the product of the digestive process of the stom- 
ach is acid as it enters the intestines, but it is changed to an 
alkaline condition by the secretion of the bile and pancreatic 
juice. 

The gall bladder is the storehouse of the bile which is produced 
by the liver. 

When needed the bile is discharged from the gall-bladder through 
the common bile duct into the upper part of the small intes- 
tine (duodenum). 

The bile is an important agent to digestion. 

a. It aids in rendering alkaline, the intestinal juice. 
/'. It emulsifies fat. 

c. It forms soap and promotes the absorption of fats. 

d. It promotes the al)sorption of fats by stimulation of the 

the intestinal villi. 

e. It produces intestinal peristalsis. 

The pancreas is a gland situated below and near the stomach. It 
produces the pancreatic juice. 

The pancreatic juice is poured out and mixed with the bile in 
the upper portion of the small intestine. The presence of 
hydrochloric acid in the chyme ( partly digested food ) com- 
ing from the stomach causes the pancreatic juice to flow intO' 



SYLLABUS ON HEALTH 37 

the intestine. It acts on the foods ah'eady acted on in the 
stomach. It is the most important digestive juice and con- 
tains three enzymes which finish the act of digesting pro- 
teins, starches, and fats. An enzyme is an organic substance 
which is capable of changing other substances in most cases, 
by adding water. The foodstuffs taken in must undergo 
several changes before they are ready to serve their many 
functions such as providing material for growth, repairing 
worn out tissues, furnishing heat and energy to work. 

The muscular coat of the small intestine continually contracts 
and relaxes. By so doing the contents of the intestines are 
squeezed along. 

This action is called peristalsis. The circular fibers at a definite 
place contract, making the ring narrower. These fibers then 
relax, but other fibers nearby contract. A constant wave-like 
motion is maintained by this process. At the same time the 
longitudinal fibers contract, making the gut smaller, to relax 
again to their normal size. This combined action of con- 
traction and relaxation of the circular and longitudinal mus- 
cle fibers produces a most favorable condition for the squeez- 
ing of the food remnants through the long winding trail of 
the intestines. 

By the action of the bile and certain substances contained in the 
intestinal and pancreatic juices the fat is made into a white 
and milky fluid, termed chyle. 

The chyle holds in solution the digestible portions of the food. 

This completes the process of digestion. The food is now ready 
to be carried to all parts of the body. This is accomplished 
by the process called absorption. 

Absorption 

Absorption is the process by which the digested liquefied food 
is conveyed directly or indirectly into the circulating blood. 

The largest amount of absorption takes place from the small in- 
testine. There is less absorption from the stomach and large 
intestine. 

Absorption is accomplished by two avenues, — (a) the minute 
blood vessels called capillaries connected with the stomach 
and intestines; (b) lacteals. 

Capillaries — 

A very extensive system of blood vessels is connected with the 
villi and other parts of the mucous or inner coat of the small 
intestine and stomach. 



38 SYLLABUS ON HEALTH 

During digestion the villi dip into the canal and take up the di- 
gested food, giving it to these blood vessels to be taken up 
by the blood. 

The minute blood vessels form veins, and these veins emi)tv the 
blood with the collected food into the portal vein. 

The portal vein carries the blood to 'he liver, dividing in smaller 
t)ranches. Certain changes take place in the food while pass- 
ing through the liver. 

The divisions of the veins unite again, the blood goes via hepatic 
vein into the lower vena cava ?.nd enters the regular circu- 
lation. 

Lacteals — 

Alongside of the small blood vessels in the small intestine is an- 
other peculiar set of vessels called lacteals. 

They have their beginnings in the little villi and al:)Sorl) mostlv 
fatty products (chyle j. 

The lacteals derive their name from their milky white appear- 
ance. 

By a system of uniting, the smaller vessels form a few larger ones. 

This process is continued until one tube is formed, the thoracic 
duct. 

The thoracic duct passes upward through the thorax or chest and 
empties its contents into the internal jugular and stibclavian 
veins. These veins empty their contents into the heart to be 
sent out with the pure blood to feed all parts of the body. 

The Large Intestine 

The large intestine is the continuation of the small intestine. 

It is about five feet in length. Its diameter is much greater than 
that of the small intestine. 

It also has four coats, the mucous, submucous, muscular and se- 
rous. 

The mucous coat has many glands, the secretion of which lubri- 
cates the surface of the canal. 

The large intestine is made up of three parts ; the caecum, a short 
wide pouch ; the colon with the ascending, transverse, and 
descending portion, and the sigmoid flexure. 

Absorption takes place in the ascending colon. 

It is the main office of the large intestine to receive the indigesti- 
ble residue of the food and in time to expel it from the body. 

Assimilation of Food 
The food which has been eaten, digested and absorbed by the 
blood is now ready to serve its many purposes. 



SVI^IvABUS OX HEALTH 39 

But that cannot be done while the nutritive material is held in the 

confines of the blood vessels. 
It must now be brought in contact wiih the tissues, to enable them 

to select from the material such substances as are needed to 

meet their particular demand. 
This takes place in the smallest and minutest blood vessels (cap- 
illaries), the walls of which are very thin. 
By a physical process called osmosis some of the constituents of 

of the blood (lymph), containing the nutrient material, pass 

through these thin walls. 
They are received by the tissue spaces where contact with the 

tissue cells is established. 
The tissue cells are now enabled to make their selection. 

a. Some may need more material for growth. For this the 

muscles, nerves, bones and the connecting tissues 
select different substances. The substance needed 
for growth and repair of tissue is derived mainly 
from proteid food. 

b. Some cells may need repairing. A constant wearing and 

breaking down of tissue goes on in the living body. 
The material for repair or replacement of wornour 
tissue is furnished by the proteid food we eat. 

c. Some have to be supplied with energy needed for work. 

Bread, potatoes, rice, sugar, so-called carbohydrates, 
furnish the energy-producing material. 

d. The body may be compared with an engine at work. 

Fuel in the form of oil, wood, or coal must be put 
into the fire box, ignited and with oxygen added 
through the draft these substances burn and supply 
the heat to keep the engine at work. The same is 
true with the human machine. Fats such as butter, 
lard, fat of meat, nuts, oil and oxygen furnish the 
heat-producing elements for the human machine. 

Hygiene of the Digestive Tract 

Food should be clean and well prepared. It must contain all the 
elements which are needed for groAvth, repair and animal 
function. 

Do not eat unripe or decomposed fruit. 

Keep fingers put of the mouth. 
'Use private drinking cup. 

Keep teeth clean by brushing. 

Have dentist look after teeth and keep them in good healthy con- 
dition. 



40 SYLLABUS ON HEALTH 

Unclean and decaying teeth cause bacteria to be mixed with the 
food. This may disturb the digestion in the stomach. 

Keep the mouth clean, rinse it daily. 

Chew food well and eat slowly ; by so doing a favorable condition 
is produced for its digestion. Saliva has a good chance to 
mix with it. The food particles are completely broken up, so 
that all the nutriment can be derived from it. 

The stomach is not prepared to break imperfectly chewed food. 

Fast eaters suffer from indigestion. 

Eat moderately. 

Rapid eaters usually overeat. 

Gluttony is a bad habit. It causes discomfort and may result in 
serious illness. 

Do not eat too much meat. 

A dry and coated tongue due to indigestion or constipation takes 
away the taste of food and with it the enjoyment of eating. 

Eat regularly. Eating between meals overtaxes the stomach. 

The stomach, like every organ, needs an occasional rest. 

Eat freely of fruits and vegetables. They are easily digested and 
form the bulky contents of the alimentary canal. They favor 
the peristaltic action of the stomach and intestines, avoiding 
constipation. They produce a healthy state of the intestinal 
mucous membrane. 

Exercise, except immediately after eating, stimulates digestion 
Trunk bending causes the bile and other juices to flow freely. 

Do not exercise immediately after eating, because after a meal 
blood is needed to furnish the secretion of the glands in the 
digestive apparatus. Exercise on the other hand draws the 
blood to the active muscles. Th-jt is the reason why exercise 
immediately after eating is not wise. 

Without the digestive juices there is no digestion and when the 
blood is drawn away from the abdomen it cannot supply the 
needed digestive juices. 

For the same reason do not bathe immediately after eating. Bath- 
ing draws the blood to the skin. 

The amount of food eaten should be in proportion to the work 
which has been or is to be accomplished. 

Do not eat when fatigued from phvsical work or brain work. 
When fatigued the organs are in no condition to respond to. 
the duty which is imposed upon them. In such. cases rest be- 
fore eating. 

Drink plenty of fresh water every day. About two quarts a day. 
Some people err in this respect and the body becomes caked 
for lack of fluid in the svstem. 



SYLI.ABUS ON HEALTH 4I 

Occasionally drink hot water ; it regulates the stomach and stimu- 
lates bowel movement. 

Erect posture has a strong influence upon digestion. 

Do not wear tight belts or corsets. They interfere with the nor- 
mal action of the stomach, liver, and intestines. 

During the meal time be happy. A happy disposition and laugh- 
ter stimulate a free flow of all digestive juices and affect the 
muscles of the diaphragm and the abdominal wall. 

Anger and a sullen disposition check the digestive secretions. 

Refrain from worry, envy, jealousy, over-responsibility and other 
undesirable mental states. They derange the nutritive pro- 
cesses. 

Eyestrain interferes with digestion. Remove the cause l^y wear- 
ing suitable spectacles, or by not reading books printed with 
small type, or by reading only with light over the left shoul- 
der. 



How Disease Germs Spread 

Disease germs may lurk in water, miik, food, or in dust on cloth- 
ing, books, or things that people handle. 

The germ must. come, however, from a person or an animal al- 
ready infected with that particular disease. 

Disease germs may spread like wildhre, because the sick person 
may be going about among well people, sowing the germs, not 
realizing what he is doing. Measles are most catching, when 
the child is just beginning to be sick, and seems only to have 
a cold in the head. People may recover from diphtheria 
and typhoid fever and yet cany around the germs of the 
disease, which have continued to live and grow in their bo- 
dies. Then there are people known as "carriers," who, al- 
though the disease germs seem to have no effect on their sys- 
tem, still carry the growing, living germs wherever they go to 
infect others. 

Germs gradually die, if allowed to stand quietly in sun and air. 
They may survive for a time in drinking water, on the fin- 
gers, on the edge of drinking cups, or on towels, but their 
number is always growing less (except in milk). In order 
to be communicable the germs nmst be carried quickly from 
one person to another. There ore three principal ways that 
this may be done : fingers, food, flies — the three F's of sani- 
tation. 

Fingers may mean contact or spreading germs by touching things. 



42 SYI,I,ABUS ON HEALTH 

Sneezing or coughing in people's faces may also spread germs 
directly. 

Food spreads germs to people when it is infected, and as the 
germs are invisible, it is extremely important that we drink 
only water and milk that have been analyzed and vouched 
for by the city, and that all uncooked foods be thoroughly 
washed and cleaned. Cooking kills germs. 

Insects and especially flies are the most dangerous carriers of 
disease germs. They pick up infected material on their legs 
and bodies and distribute germs on everything they touch. 
Yellow fever is carried from person to person by a certain 
variety of mosquitoes. We should all do our utmost to ex- 
terminate flies and mosquitoes. 

Dogs, cats, rats carry germs. Rabies, a most terrible disease, is 
contracted from the bite of a mad dog. The bubonic plague 
is spread by rats and fleas. 

The Microbe and Disease 

Some of the commonest communicable diseases are : 
Diphtheria 
Scarlet fever 
Measles 

Whooping cough 
Tuberculosis 
Colds 
The above diseases are communicated by the germs of the dis- 
ease being taken into the mouth through water, food, or 
some article touched by the lips. 
The most remarkable discovery made in modern times has been 
the art of sanitation, or the art of protecting man from the 
many diseases that start in this way. 
It was Louis Pasteur who first gave us the idea of microbes or 
germs. He discovered tiny living organisms in the tissues 
through the use of his microscope. These microbes or germs 
(as they are called), if taken ini.o the body, grow and multi- 
ply very much as mold grows on jelly and this poisons the 
tissues of the body and causes us to feel dull and heavy, gives 
us a headache, and makes us grow hot and feverish. 
There are a great many different kinds of microbes, some of 
which play an important part in the betterment of the world. 
Others are dangerous microbes 2.nd cause the diseases men- 
tioned above. Some microbes or germs turn milk sour, others 
turn jelly moldy, others cause meat to decay. It is a gemi 
which makes certain kinds of cheese taste as they do. 



SYI,I,ABUS ON HEALTH 43 

Some microbes are little animals, and some are little plants. The 
microbe which causes malaria is an animal. The yeast, which 
makes our bread, is a plant microbe. 

'1 he most iniportant of all the microbes are a group called bac- 
. tena. 1 iiey are so small that four hundred million of them 
could be packed in a grain of gianulated sugar. They look 
like tmy rods or dots, or mmute sausages, or corkscrews. 

Bacteria grow very fast, when they have plenty of food, and 
when one bacterium grows to a certain size, it simply splits in 
half, making two. This may happen every twenty minutes 
and you can figure out for yourself, how many bacteria can 
grow in ten or twelve hours. 

Bacteriologists in their laboratories cultivate all sorts of bacteria. 
They do it in rows of glass test-tubes filled with jelly. On 
top of the jelly they cultivate the germ or bacteria. 

When the bacteriologist wishes to plant a new garden of bacteria, 
he simply carries a tiny bit over from one garden to the 
next on the point of a fine wire. 

By growing bacteria in different kinds of fluid or jelly he can 
study their action on proteins, sugars, and other substances. 

When the bacteriologist wishes to find out if there are germs in 
milk or water, or any substance, he mixes some of the milk 
with a melted jelly containing food which the microbes can 
eat. He then keeps this at a certain temperature favorable 
to germ life. Soon the microbes begin to grow and multiply. 
Then he can begin to study them. 

Insect Enemies 

The germs of some diseases are carried by insects on their feet 
or their proboscides, from which they may be deposited on 
the food which we eat, or directly into the blood by a bite. 

The "black death" which swept over Europe in the fourteenth 
century was spread in this way; and our own bubonic 
plagues are caused by the bites of fleas, who take the germs 
from infected rats. 

The dread disease typhus fever, sometimes called ship or camp 
fever, is the result of a germ carried from person to person 
by the bite of the loathsome louse. 

The insect which we must be most wary of is the common fly. 
A fly carries, on the average, from fourteen thousand to over 
a million microbes, depending upon the filth in which the fly 
lives and breeds. 

In our Spanish War one out of every twenty-five of our soldiers 
had typhoid fever, and it was found that the fly was the 
cause of the spread of the disease. 



44 SYLLABUS ON HEALTH 

It has been found that summer complaint, from which disease 
many babies lose their lives, is also the result of germs car- 
ried by flies. 

Flies, therefore, are not only a nuisance but a real danger to 
health ; and we should protect ourselves against them by anti- 
fly campaigns, screening the windows, "swatting the fly," 
and by eft'ective methods for preventing their breeding. 

As the flies' favorite breeding place is manure and decaying rub- 
bish, we can control the development of flies by cleaning up 
the rubbish, and by keeping the manure in the stable in dark 
tight covered bins, disinfected with borax. 

Trapping flies is also an important measure of control. Fly traps 
and fly paper may be effectively used. 

It was once thought that malaria was caused by a gas that rose 
from marshes, or from earth that had been recently turned 
over. But it is now known that malaria is due to a germ, 
from the bite of a mosquito. Of course, as the mosquitoes 
come from marshes and stagnant water, the mystery of the 
gas theory is explained. 

The way to control the breeding of mosquitoes is to drain all 
channels of sluggish water, empty all barrels, pails, tin cans, 
or water containers. Where this cannot be done, pour a little 
kerosene on top of the water every two weeks. The oil 
spreads out in a thin layer on the surface and kills the larvae 
or wigglers, when they come up to breathe. 

It is not a bad idea for each classroom to organize a sanitary 
squad, to war on both flies and mosquitoes. Such a squad 
can do a real service for the community and for their own 
health. 

(See also "First Aid" on Pages 51-54.) 

SIXTH YEAR— A GRADE 

Health inspection each morning. Refer to the directions un- 
der "Morning Health Inspection" on Page 7. 

Hygiene instruction by chairman or teache^. 

The Hygiene of the Teeth 

Our first teeth begin to grow when we are four months old. 

At the end of the second year we usually have all of our first 
teeth, twenty in all. 

At six years of age these teeth begin to come out and are re- 
placed by the second or permanent set. 



SYLLABUS ON HEALTH 45 

By the time we are twelve years of age we generally have all of 

our second teeth. 
The last teeth to grow are the four v/isdom teeth and they appear 

between the ages of 17 and 25. 

We have four kinds of teeth — 

4 sharp cutting teeth called incisors in the front of each 

jaw. 
6 molars or flat grinding teeth at the back of each jaw. 
2 cuspids. 
4 bicuspids (partly for cuttmg) at the sides of each jaw. 

The part of a tooth above the gum is called the crown and that 
underneath the gum the root. 

The greater part of the tooth is made up of a hard strong sub- 
stance called dentine. 

On the crown this is covered with a still harder layer of enamel. 

On the root the tooth is covered with cement. 

Inside the tooth or dentine is a soft mass of pulp containing 
nerves and blood vessels. 

When particles of food are left between the teeth they decay 
and the chemicals produced by microbes eat the enamel and 
gradually destroy it. 

Pyorrhea is a disease of the gums caused by a different kind of 
microbe. These loosen the teeth so that they fall out. 

Neglect of teeth produces all sorts of trouble. First there is the 
unpleasant odor from decaying teeth ; second, when the tooth 
decays, it becomes sensitive to heat, cold, sweet and hard sub- 
stances, with the consequence that the chewing of food is 
neglected and food reaches the stomach in an indigestible 
condition ; third, the microbes themselves get into the blood 
and cause poisons which make the worst kind of sickness, 
as, for instance, rheumatism and heart disease. 

Chewing hard food such as crusts of bread is good for the teeth, 
but one should never crack nuts with the teeth, because the 
enamel is brittle and will chip off rather easily. 

The most important item in keeping the teeth sound is the tooth- 
brush. The teeth should be brushed after each meal. Once 
a day dentifrice should be used, the other times plain water 
will do. Vinegar may be used to take the place of tooth 
powder or tooth paste. 

It is necessary to know how to brush the teeth. Here is the rule. 
Three to five minutes are needed ; first, go over the back and 
front of the teeth in both jaws; second, brush the crowns 
or top of the teeth ; third, the gums must be cleaned ; fourth, 
between the tonmie and the teeth at the sides of the mouth 



4^ SYLIvABUS ON HEALTH 

must be cleaned. Press the toothbrush against the teeth 
and then brush with a rotary motion (scrubbing). After 
this rinse the mouth, forcing warm water violently between 
the teeth and around the gums. Then it may be necessary to 
use dental floss to remove particles that have wedged them- 
selves between the teeth. 
We should visit the dentist at least twice a year for inspection. 
He will remove the tartar and take care of the teeth that 
threaten decay. Then he can tell us if our teeth fit right. 
Yes, sometimes teeth are crowded together so that they do 
not meet properly when the two jaws are brought together. 
In this case we cannot chew our food properly. The dentist 
can straighten these teeth if we go to him while young boys 
and eirls. 



The Circulatory System 

The Blood 

It is absolute]}' essential to life and nnist flow constantly through 

the body. 
It brings nourishment and fresh air ( oxygen ) to all parts of the 

body. 
It collects and carries away waste matter. 
In case of an injury the blood contains the substances needed fcr 

repair and brings it to the part in need. 
The blood has in it a substance which destroys disease germs. 
The blood passes constantly through the circulatory system from 

the heart otitward through the arteries and returns through 

the veins- back to the heart. 
The outgoing blood is red, the returning ])lood is purplish ( im- 
pure). 
The blood is composed of red and white corpuscles and a watery 

liquid (serum). 
The red blood corpuscles carry the oxygen to the body tissues. 
The white blood corpuscles contain the substance, which destroys 

disease germs. 
The serum carries the nourishment absorbed from the food to the 

tissues and returns with the waste matter. 
Keep blood in good condition by good nourishment, fresh air, 

rest, pure water, etc. ; also by keeping the skin in healthy 

functioning condition, through exercise and bathing. 
Poor and insufficient nourishment impoverishes the blood. 
Impoverished blood and that loaded V\?ith poisons and unhealthful 

things will tend to lower the health. 



SYLLABUS ON HEALTH 4/ 

The Heart 
The heart is hkened to a pump, which constantly forces the blood 

through the blood vessels. 
The human heart is about the size of a fist. 
It is situated in the upper left portion of the chest. 
It consists of four chambers : 

a. the right auricle 

b. the right ventricle 

c. the leit auricle 

d. the left ventricle 

The outlet of each one of these chamljers has a protecting valve, 
preventing the blood from flowing back. 

a. The right auricle has a "tricuspid" valve. 

h. The right and left ventricles each have a "semilunar" 

valve. 
c. The left auricle has the "mitral" valve. 

The heart is a muscle with the power to contract and to return 
to its normal size. 

The chambers in turn contract and force the blood out of one 
cavity into another chamber or blood vessel as the case 
may be — 

In this order : The venous blood enters the right auricle, when 
filled it contracts and forces the iilood into the right ventricle. 
Upon contraction the blood is forced through the pulmonary 
artery into the lungs to give off impure air (gases and water) 
and to take up fresh air (oxygen). It then returns through 
the pulmonary vein into the left auricle, which contracts 
when filled, the blood entering into the left ventricle. From 
here it is forced by the contraction of the left ventricle into 
the aorta, starting on its journey through the body, to return 
and to continue in the same way again. 

The contractions of the heart and the closure of the valves cause 
the heart-beat. 

The heart beat can be heard by placing the ear against the left 
side of the chest. 

Average heart beat in baby 120-140 beats per minute, in adults 
yz times per minute. 

Exercise, excitement, fear, anger, and illness (fever) make the 
heart beat faster. 

Arteries 
The arteries are tubes that take the blood from the heart. 
These tubes are made up of three different coats, each one with a 
different function. 



48 SYLLABUS ON HICALTH 

The inner coat is smooth to allow the blood to pass on without 
much friction. 

The next coat is composed of muscular and elastic fibers. By 
contracting it accelerates the flow of blood in the right direc- 
tion. 

The blood passing through the arteries does so in spurts. It is 
pushed on by heart beats. 

The heart beat is felt on dififerent i)arts of the body where the 
arteries are close to the surface. This is callea "pulse." 

The arteries form a system. The large artery (aorta) divides, 
one branch going up to the head, the other starting down- 
ward. At intervals these branches divide again, each division 
forming subdivisions and the subdivisions forming many 
branches. The arteries in this Vv'ay become more numerous 
but smaller in size until they are so small that they cannot 
be detected with the naked eye. 

The small blood vessels are called capillaries ( hairlike j. 

Tobacco, alcohol and old age cause the arteries to lose their elas- 
ticity. 

The arteries become brittle, do not push the blood along and 
often rupture. This is especially true when the heart beat 
is fast as under undue excitement. 

Right living and the abstinence from tobacco and alcohol will 
influence greatly the healthy condition of the arteries. 

One is as old as one's arteries. 

If an artery is cut, the blood spurts out in jerks as the heart push- 
es it on. 

In such a case apply a tourniquet between the wound and the 
heart to stop loss of blood. 

Xhe Capillaries 

The capillaries are the minute blood vessels. They are the con- 
necting link between the arteries and veins. 

In the capillaries the blood gives ofit" the oxygen and nourishment 
to the cells. It also collects here the accumulated waste 
matter and carries it into the veins. 

The capillary net work is present everywhere in the body. 

The Veinr, 

The veins are the tubes that carry the blood back to the heart. 

The veins have valves at certain intervals compelling the blood 
to go in one direction, preventing it from flowing backward. 

The veins carry the blood which has been deprived of the oxygen 
and nutriment and which has in uirn taken up the waste mat- 
ter collected on its path. 



SYLLABUS ON HEALTH 49 

The structure of the vein consists of ihree coats, the inner, middle 
and outer coat. 

On its passage to the heart the veins take up the contents of the 
lymphatics, containing the food, which has been absorbed. 

Should a vein be severed by an accidental cut, apply tourniquet 
beyond the seat of the injury. 

The venous system begins in small vessels which are gathered in- 
to larger trunks. This process is continued until they ter- 
minate in the superior and inferior vense cavas entering the 
heart. 



Growth and Development 

After a child is born it is weak and helpless, wholly dependent 
upon its parents. Then slowly day by day, week by week, 
and month by month it grows in size, weight, strength and in- 
telligence. It learns to creep, then walk, to coo and then to 
speak and finally gains possession of all the powers of full 
maturity. 

At birth, as a rule, the baby weighs six to nine pounds, and is 
less than twenty inches long. By the end of the first six 
months the weight has doubled. By the fifth year he weighs 
an average of forty younds, by the tenth year sixty and by the 
fifteenth year one hundred pounds. The growth is rapid at 
first, but the per cent, of increase grows less ana less as a per- 
son grows older. 

During all this time a person grows in size, he develops in ability 
to think and to do things. It is the place of education to train 
.children and make them grow into useful man or woman- 
hood. 

For the first twenty or thirty years of life, the child and the 
young man or woman grows bigger and stronger physically 
and mentally. 

From thirty to fifty years, the man or woman is in the full prime 
of life and vigor. At fifty the body begins to decline gradu- 
ally, finally old age comes on. 

Poor food, overwork, loss of sleep and rest, bad habits, lack of 
fresh air, sunshine, exercise and overstudy interfere with 
normal growth and development. 

Smoking also has a detrimental efifect upon growth. 



50 SYLLABUS ON HEALTH 

Healthful habits are particularly important in youth, because it 
is during this period that the strength and beauty of the 
mature body are determined. The forming of habits of con- 
duct is also important at this time, because the habits estab- 
lished in youth remain with one during a lifetime. 



Character Building 

Train yourself in obedience, punctuality and promptness. 

Be orderly in the home, in school and on the street. 

Be honest to yourself and to others. 

Be truthful at work ; at play ; in speech and action. 

Co-operate willingly at home and in school. 

Cultivate friendliness, sympathy and loyalty. 

Develop courage and bear pain with fortitude. 

Show gratitude and return kindness. 

Keep appointments and promises. Better not to promise, than 

not to keep. 
Be patriotic. Live rightly. 

(See also "First Aid" on Pages 51-54.) 



51 



First Aid 

In introducing here a few important directions on "First 
Aid" it is intended that the pupils of the fifth and sixth grades 
be taught in the regular hygiene period after the completion of 
the outlined course the following high points in "first aid," so that 
they may be prepared to give immediate help in case of accident. 

A knowledge of "first aid" has frequently been used by young 
children in giving assistance and relief to injured people. There 
are authentic cases on record of children saving a parent's life by 
using the tourniquet efifectively. 

First aid is the practice of giving immediate help to an in- 
jured person on the scene of an accident before a doctor arrives. 



Important Things in First Aid 

Send for a doctor. 

Keep cool. 

If no older person be present, take charge of the situation. 

Gently but firmly remove the patient, if possible, to a quiet, 

airy place with moderate temperature. 
Place patient in comfortable position, preferably on back. 
Give patient lots of fresh air. Loosen clothing. 
Keep crowd away. 

If clothing covers wound, carefully cut the clothing in the 
seam. 

Dress all wounds as quickly as possible. 

If bleeding occurs stop it before the wound is dressed. 

If patient be unconscious, watch him carefully. 

Shock or Collapse 

Shock is common after serious injury. The signs of shock 
are a cool, clammy skin, vomiting, weak, rapid pulse, irregular 
breathing, half-opened eyelids and dullness of mind, and the skin 
is of gray or greenish hue. 

Treatment — Send for a doctor. Place patient in a warm bed 
or wrap him in coats or blankets. Keep head low. Remove 
clothing at once, cutting it to save delay. Bandage wounds and 
broken bones. Apply heat to heart and stomach as well as inside 



52 SYLLABUS OX HEALTH 

of legs and arms. Do not apply heac to the head. Give hot drinks 
unless skull is fractured or there is concussion of the brain or 
severe bleeding. Hot water, tea, or milk are good, or one-half 
teaspoonful aromatic spirits of ammonia in half a cup of water 
every fifteen minutes. No intoxicants. Cracked ice in patient's 
mouth relieves vomiting. 

Bleeding 

Arterial — Arterial bleeding is very dangerous and may cause 
death in a few minutes. Arterial blood is bright red — scarlet — 
spurting. It flows away from the heart. 

Venous — Venous blood is dark red and flows toward the 
heart. 

Capillary — Capillary blood is red, bright or dark. Slowly 
oozes out. 

Treatment — Send for a doctor. Have patient lie on back. 
Elevate wounded part. In every form of bleeding keep patient 
warm by artificial heat — hot-water bags, extra coats, etc. Cut 
away clothing to expose wound. Apply pressure and bind wound 
with clean cloths or dry gauze bandage. When bleeding stops 
give hot drinks and carefully loosen bandage. Cold water or ice 
often stops bleeding — hot water encourages it. 

To control arterial bleeding apply pressure directly on the 
wound with several thicknesses of gauze. Then apply pressure 
a short distance above the spurting point between the wound and 
the heart, using a tourniquet. A tourniquet can be made from a 
cord or rubber band, or suspenders, a knotted handkerchief, etc. 
It is placed around the injured part between the wovnid and the 
heart with the knot directly over the artery and then twisted with 
a pencil or piece of wood, etc., until it tightens so that the flow of 
blood is stopped. Every ten minutes the tourniquet must be 
loosened and a little blood allowed to flow, then tightened up 
again ; this prevents mortification setting in. For cuts on the 
hand or fingers, bind and raise the injured arm above head. Apply 
slight pressure at wrists. 

Bleeding from the Nose 

Apply cold cloths or cracked ice over nose and at back of 
neck. Drop head forward slightly. Pinch nostrils together. If 
bleeding is persistent, push small pieces of cotton into the nostrils 
with a pencil, making a tight plug. Keep this in several hours if 
necessarv. 



FIRST ATI) 53 

fain till (J 

A mild form of shock. Lay palient on the floor or couch, 
lower head, keeping limbs elevated; apply warmth to body. Give 
lots of fresh air, loosen clothing. Give one-half teaspoonful aro- 
matic spirits of ammonia, in half glass of water. Use smelling 
salts. 

Wounds 

Send for doctor. Place patient in comfortable position. Stop 
bleeding. Cleanse with warm water and bandage. Tincture of 
iodine is useful to prevent infection. Swab ordinary wounds 
gently with a solution of iodine on gauze or cotton as soon as 
possible. 

Bruises 
Apply surgically clean gauze or cloth dipped in hot water 
to the wound. In severe cases involving fainting, apply warm 
blankets, etc. Give hot drinks, preferably coffee. No intoxicants. 

Poisons 

Send for a doctor. Give milk, white of an egg, or oils to 
cause vomiting. 

Snake Bite — Tear open clothing to expose wound quickly. 
Draw a handkerchief or rope around the limb above the wound 
just tight enough to stop circulation. A very. successful plan is 
to suck the wound to extract the poison. This should not be done 
by any one suffering from sore mouth or abrasions of any sort in 
the mouth. Care should be taken not to swallow the poison. 

Stings of ordinary insects, spiders, moscjuitoes, bees, etc., 
should be wet with a solution of table salt or ammonia. Cold 
water, alcohol, or common mud is also good. 

Broken Bones 

Treatment — Place patient in comfortable position supporting 
the injured part upon a pillow, etc. 

Handle fractured limb as tenderly as possible. Do not at- 
tempt to set bone. If necessary to move the patient, first bind the 
fracture to prevent the bones from tearing more of the flesh. If 
the broken bone comes through the flesh (compound fracture), 
try first to stop the flow of blood. Apply a splint, using an um- 
brella, long stick, etc, and wait for doctor. 

Burns or Scalds 
Cover slightly burned or scalded spots with pieces of lint 
or clean cloth dipped in a baking soda solution (one teaspoonful 
to one pint of water) ; cover this witli absorbent cotton and band- 



54 SYLLABUS ON HEALTii 

age. In severe cases saturate cloth with fresh salad oil, ohve oil. 
sweet oil, or vaseline and apply to burn. Linseed oil and lime 
water are very useful in emergencies. Lacking oils, starch, flour 
or talcum powder are good. Cover the whole area with a layer of 
absorbent cotton and bandage. 



55 



Hygiene of the Class Room 

' General instructions to teachers : 

A 
I. Seating ; 

Pupils should be seated with regard to the following 
points. 

1. Height — Seats should be adjusted so that pu- 

pils can sit with hips well back, thighs 
resting on seat, feet flat on the floor. 

2. Pupils should be watched for defective vision 

and hearing and placed at a proper dis- 
tance from blackboard and teacher's desk. 

3. Light should fall from the left and from be- 

hind. 

II. Temperature : 

Classroom temperature should be maintained between 
65 degrees and 68 degrees. 

III. Ventilation : 

Windows should be opened from top and bottom after 
every class period, during two-minute drills, regu- 
lar gymnastic play, and singing periods. Except 
as noted, windows should be closed when the 
forced ventilation is in operation. Drafts must 
be avoided. 

IV. Order and cleanliness of room : 

Children should be urged to take pride in the order and 
cleanliness of their desks and classrooms. 

V. Leaving the room : 

Pupils should not be restrained from leaving the room 
to go to the toilet. If the teacher suspects that a 
pupil is abusing the privilege, appropriate mea- 
sures may be taken subsequently. 

B 

Symptoms of Illness in Children 
Children showing any of the following symptoms should be 



56 



s^•l-LAP.Us ON iiivA];i'ii 



taken from the class immediately and sent to the nurse for special 
examination or sent home to parents with a written explanation : 

General Symptoms 

1. Drowsiness 

2. Cheeks flushed or pallid 

3. Fever 

4. Chills 

5. Vomiting 

6. Cough. 
Local 

1. Pain 

2. Eruptions, rashes, itching, irritation of skin 

3. Red eyes 

4. Running ears, deafness 

5. Mouth breathing 

6. Sore throat 

7. Swelling in the neck. 



